Green Tomato & Apple Chutney

We don’t have severe winters here in N.C. but we do get to freezing temps, not so good for garden vegetables. So before the first threat of frost last fall, we gathered the remaining tomatoes from our garden. There were still lots of green tomatoes left.

You can ripen green tomatoes by wrapping them in newspaper and storing them in a a cool dark area in your pantry. We were still eating tomatoes from our garden well into December from the tomatoes we had ripening in the pantry. We also made this chutney that we gave out for Christmas and still have some jars in our pantry. This is a great way to preserve tomatoes and keep enjoying them for the rest of the year.

I borrowed several recipes online and from recipe books and this is what I came up with.INGREDIENTS:
2-4 pounds of green tomatoes, chopped finely or processed coarsely
4 Granny smith apples, chopped into small cubes
Zest from 2 Lemons
1/4 cup of kosher Salt

Combine the three ingredients above and set aside. In a blender or processor, blend the following:
2 whole heads of garlic, peeled
2 inches of fresh ginger root, peeled
6 fresh hot chilis (jalapeno or serano) add more if you like it spicier

4 comments on “Green Tomato & Apple Chutney”

hi julie, yes, I was so glad to find a way to use up all the green tomatoes at the end of the summer. Plus, it made for a great relish the rest of the time! We just had hot dogs over the weekend, and these were a perfect condiment.